5 Gallons

9.0 lbs. Your favorite light malt extract
1lb. British crystal malt
1lb. black patent malt
1lb. chocolate malt
2.0 oz. Bullion hops, 8.0%, 60 minutes
1.0 oz. Fuggles hops, 4.2%, 5 minutes
1 pkg. Wyeast 1028 London Ale Yeast

Procedure: Prepare yeast starter 2-3 days in advance. Crack grains and add to one gallon of water. Bring to 160 degrees and let rest for 20 minutes. Strain and sparge with another gallon of water into brewpot. Add extract and mix thoroughly. Top up with as much water as you can boil on your stove. Bring to boil and add first hops. Boil for one hour, adding second hops for the last 5 minutes. Remove hops, chill in fermenter, and pitch yeast. Primary ferment for about 4-5 days, and secondary for 2-3 weeks. Prime with a bit less than 3/4 cup corn sugar or a bit more than 3/4 cup dry malt. Pop one open in about a week, another one about a week later to check progress. Should be nice in one month, nicer in two to three.